1 jar (6 oz) marinated artichoke hearts 6 sun-dried tomatoes, packed in oil 1 small garlic clove, minced 1 T. toasted pine nuts 1 T. fresh parsley, chopped 1/8 t. salt
Drain artichoke hearts and sun-dried tomatoes. Place artichokes, tomatoes, garlic, pine nuts, parsley on a cutting board together and finely chop. ** Good for on pasta or bruschetta
Sauces